The zucchini flowers as an ingredient used in many countries, they often can be found in Italian and provençal cuisines. These delicate flowers stuffed and fried in batter, baked and even eaten raw. In selling them you probably will not find, except on the market. I picked these flowers from the garden, some with a little zucchini, some without. As toppings I propose to use a tender cheese combined with flavorful Italian ingredients. It turns out incredibly tasty and unusual appetizer, which certainly will surprise your guests and family. Zucchini itself remains thick, but not raw, flower tender and lightly browned, and the filling rich and creamy.